If you haven't picked up a copy of "The Elements Of Pizza" yet, I highly recommend you do. This book elaborates on the idea that the pizza we make at home will always be better than anything we'd get from the pizzeria. Of course, I strongly agree! You just need to gather quality ingredients, curate some of the best tools available, and bam, what? Awesome pizza at home! The at-home pizza possibilities are endless, especially with our secret weapon, the Baking Steel. And, after glancing through the book, it appears Mr. Forkish strongly concurs.

The book provides a glimpse at the history of pizza and like its predecessor, "Flour, Water, Salt and Yeast". This read does not disappoint! So far, I love what I'm reading and today I'm going to share one of Ken's secrets to great, crisp homemade pizza. It's not a dough recipe, but rather a cooking technique using our Baking Steel. Just when I thought I had tried them all, this technique offers an amazing solution to replicate the texture of a pizza you would find in Naples, except with a crispy crust, all done in a home oven!